Baked Pineapple Teriyaki Chicken
Baked Pineapple Teriyaki Chicken
Introduction
Baked Pineapple Teriyaki Chicken is a delicious dish that blends sweet and savory flavors. This recipe is perfect for busy weeknights and family gatherings. With juicy chicken and a tasty sauce, it is sure to be a hit at your dinner table.
Why Make This Recipe
This recipe is simple to prepare but packed with flavor. It combines the sweetness of pineapple with the umami taste of teriyaki sauce, giving you a wonderful meal that everyone will enjoy. Plus, the cooking process is quite easy, making it suitable for cooks of all skill levels. You can serve it with rice, quinoa, or veggies for a complete meal. Not to mention, it makes great leftovers!
How to Make Baked Pineapple Teriyaki Chicken
Here’s how you can create this yummy dish:
Ingredients
- 1 Tablespoon cornstarch
- 1 Tablespoon room temperature water
- 1/4 cup light or dark brown sugar
- 2 Tablespoons honey
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 garlic clove, minced
- 2 Tablespoons minced fresh ginger or 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 4 skinless boneless chicken breasts
- 1 cup fresh or canned pineapple chunks
- Optional: chopped scallion, green onion, and sesame seeds for garnish
Directions
- Start by whisking together the cornstarch and water in a small bowl. This will help thicken your sauce.
- In a saucepan, combine the cornstarch mixture with brown sugar, honey, soy sauce, apple cider vinegar, minced garlic, ginger, and black pepper. Heat over low heat, stirring until it begins to boil. Once boiling, allow it to cook for 2 minutes until it thickens. Set it aside to cool.
- Preheat your oven to 400°F (200°C). Grease a baking dish to prepare for the chicken.
- Pat the chicken breasts dry with paper towels and arrange them in the greased baking dish. Scatter the pineapple chunks over and around the chicken.
- Pour the cooled sauce evenly over the chicken, making sure everything is well coated.
- Bake it uncovered for 30–32 minutes, or until the chicken is fully cooked. At around the 25-minute mark, slice the chicken into chunks to soak up more sauce, then return it to the oven.
- Before serving, sprinkle with chopped scallion and sesame seeds for that nice finish. Serve it with the sauce from the pan.
How to Serve Baked Pineapple Teriyaki Chicken
Serve this dish warm over rice or quinoa. You can also pair it with steamed broccoli or other vegetables. The sweet teriyaki sauce adds a nice touch to the meal.
How to Store Baked Pineapple Teriyaki Chicken
Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to store it with some of the sauce to keep the chicken moist.
Tips to Make Baked Pineapple Teriyaki Chicken
- Make sure to pat the chicken dry before adding the sauce. This helps it absorb the flavors better.
- Feel free to prepare the sauce a day ahead to save time.
- If you like a bit of spice, add some red pepper flakes to the sauce.
Variation
You can replace the pineapple with sliced bell peppers for a different flavor. Alternatively, try using shrimp or tofu for a twist on this classic dish!
FAQs
Q1: Can I use frozen chicken for this recipe?
A1: Yes, but make sure to thaw it completely before cooking.
Q2: What sides go well with this dish?
A2: Rice, quinoa, and steamed veggies complement it very well.
Q3: Can I prepare this dish in advance?
A3: Yes, you can prepare it up to the baking stage, cover the dish, and refrigerate it. Just bake it when you’re ready to eat!
This simple and tasty recipe will surely become a favorite in your household! Enjoy cooking!
Baked Pineapple Teriyaki Chicken
Ingredients
For the sauce
- 1 Tablespoon cornstarch Helps thicken the sauce.
- 1 Tablespoon room temperature water Used to mix with cornstarch.
- 1/4 cup light or dark brown sugar
- 2 Tablespoons honey
- 1/2 cup soy sauce Adds umami flavor.
- 1/4 cup apple cider vinegar Provides acidity.
- 1 clove garlic, minced
- 2 Tablespoons minced fresh ginger or 1/2 teaspoon ground ginger Adds warmth and flavor.
- 1/4 teaspoon freshly ground black pepper
For the chicken and garnish
- 4 pieces skinless boneless chicken breasts Chicken is the main protein component.
- 1 cup fresh or canned pineapple chunks Adds sweetness to the dish.
- to taste chopped scallion, green onion, and sesame seeds Optional garnish for presentation.
Instructions
Preparation
- Whisk together the cornstarch and water in a small bowl to thicken the sauce.
- In a saucepan, combine the cornstarch mixture with brown sugar, honey, soy sauce, apple cider vinegar, minced garlic, ginger, and black pepper. Heat over low heat, stirring until it begins to boil.
- Once boiling, allow it to cook for 2 minutes until it thickens. Set it aside to cool.
- Preheat your oven to 400°F (200°C) and grease a baking dish.
- Pat the chicken breasts dry with paper towels and arrange them in the greased baking dish.
- Scatter the pineapple chunks over and around the chicken.
- Pour the cooled sauce evenly over the chicken, ensuring everything is well coated.
Cooking
- Bake uncovered for 30–32 minutes, or until the chicken is fully cooked.
- At around the 25-minute mark, slice the chicken into chunks to soak up more sauce, then return it to the oven.
Serving
- Before serving, sprinkle with chopped scallion and sesame seeds.
- Serve warm over rice or quinoa, with steamed broccoli or other vegetables.
